Alleppey Prawn Curry
Proof that curries are not all fire and spice
 Alleppey is a small, picturesque town on the 360-mile
south west coastal strip of Kerala - one of India’s
smallest states. Facing the Arabian Sea, it’s known as the
'Venice of the East' – prawn farming has become a
principal industry to feed the delights of this mild
summer dish of prawns stewed in coconut flavoured curry
with shredded ginger and soured with raw mango.
In many ways Alleppey Prawn Curry typifies everything that
Dilli stands for. Not only for its Ayurvedic properties
but it’s a prime example of how curries are not all spice
and fire. Here is a delicate, sweet flavour that presents
a wonderful opportunity to show a new generation of
youngsters what the real taste of India is all about.
Serves 4
Ingredients
| Prawns |
2lbs |
Green chillies |
2 |
| Onion sliced |
1 large |
Bayleaf |
1 |
| Oil |
100 ml |
Cashew nuts |
15 gms |
| Ginger |
2 inch stick |
Cassia bark |
1 inch stick |
| Garlic |
10 flakes |
Raw mango |
1 |
| Turmeric |
¾ tsp |
Coconut milk extract |
1 coconut |
| Yougurt |
50 gms |
Curry leaves |
few |
| Crushed black pepper |
10 gms |
Garam masala powder |
½ t/spoon |
| Dry red chillies |
1 |
Salt |
to taste |
| Mustard seeds |
¼ tsp |
|
|
Method
- Peel and wash the prawns, crush peppercorns, slice
onions.
- Make a paste of the ginger and garlic. Chop the
green chillies, slice the mango and make a milk extract
of grated coconut, soak cashew nuts and make a fine
paste. (You can also use tinned coconut milk).
- Heat oil in a pan, add mustard seeds, curry leaves
and whole red dry chillies. Add sliced onions and fry
until light golden.
- Add ginger garlic paste, turmeric powder salt and
green chillies, stir for a few minutes.
- Add yoghurt, coconut extract with cashew nut paste
and raw mango, cook until masala leaves the oil.
- Add prawns then cover with lid until prawns are
cooked.
- Finish the dish with a generous helping of crushed
black peppercorns and curry leaves. Adjust seasoning.
Garnish with fresh coriander sprig.
Recipe Courtesy of Dilli, Altrincham. |
